Suan la yu

Cut 600 g tilapia fillets into bite-sized pieces and marinate with 15 g cornstarch, 30 g Shaoxing wine, 5 g salt, and 2 g pepper.

Slice 50 g scallions (whites and greens separated), 30 g ginger, 40 g garlic, 15 g chili pepper, and 200 g pickled mustard greens.

Heat 50 g vegetable oil in a wok over high heat. Add ginger, garlic, scallion whites, and chili pepper, stir-frying for 10 seconds until fragrant.